Four Seasons Hotel Bengaluru has appointed Chef Murugan Sailappan as the new Executive Pastry Chef. He will be wielding his creativity on the entire line of patisserie at the hotel, which has made its mark for authentic culinary offerings rooted in deft craftsmanship.
Looking forward to adding his signature style to the pastry line, Chef Sailappan feels that ‘food should not just nourish, but also inspire.’ He has a strong leaning towards boulangerie his specialities include breads like ciabatta and pumpernickel, a healthy, dense sourdough bread made of rye.
Sailappan joins Four Seasons from The Westin Mumbai Garden City and has worked for brands like Hilton and Hyatt, always taking keenly to his preferred tradition of pastry.
